Description

Organic Spelt is a truly Ancient Grain.

Organic Hulled Spelt grain is an ancient cereal grain which is closely related to wheat. Spelt is considered ancient because it was first cultivated 9000 years ago. Many people prefer Spelt to ‘modern’ wheat because its DNA has not been changed by farming methods and it has a more extensive nutritional profile. It has a more nutty taste than milder tasting wheat which makes it popular with alternative bakers trying new grain combinations.

Some people who cannot tolerate wheat find spelt does not cause them problems because the gluten is water soluble and more easily broken down. Spelt can be used in a wide range of recipes and can easily be sprouted which increases its nutritional profile and makes it more digestible.

Hulled spelt grain can easily be ground down into spelt flour in a household blender and used in a range of baking recipes. Why not try this organic sprouted spelt bread recipe.

We also stock a variety of other interesting and delicious ‘organic ancient grains’.

Ingredients: Organic Spelt

Origin: Netherlands / Finland

Allergen Information: Packed on premises that handle gluten, tree nuts, sesame, soya, peanuts, celery, mustard

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Nutritional Information

Uncooked.

Typical Nutrient Values:	Amount per 100g:
Energy	1490kj/356kcal
Fat	2.6g
of which saturates	0.4g
Carbohydrate	65.8g
of which sugars	0.0g
Fibre	10.5g
Protein	12.2g
Salt	0.01g

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Cooking Instructions

Soak spelt for 12 hours in fresh water
Add 1 cup spelt to 3 cups water in a pan and bring to the boil.
Reduce heat and simmer for approximately 40-60 minutes until spelt is chewy

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Storage

For optimum freshness keep in a cool place away from moisture and direct sunlight. Store in a tightly sealed bag or container.

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Family Tip:

Spelt can be ground down into a flour which works well for bread and pizza dough. Why not try this sprouted spelt bread recipe.
Cold grain salads such as tabbouleh can be made with spelt as an alternative.
We love making our own spelt flour and it can be used for all types of baking. It works particularly well in denser recipes such as banana breads.